Alternative namesĀsh, Ash, Aash
Place of originPersia (now Iran)[1]
Region or stateIran, Afghanistan, Azerbaijan, Turkey, Caucasus,
Serving temperaturehot
Main ingredientsNoodles, vegetables, broth, chaka
Variationsash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (yogurt soup), ash-e sak (spinach stew).

Aush (Persian: آش), sometimes transliterated as ash or āsh, is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani,[2] Turkish,[3] and Caucasian cuisines.[2]


The spelling of the name of this dish varies in English and can include aush, āsh, ashe, ashe, āshe, aash, or osh. Aush means "thick soup" in Iranian languages.

The noun "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush".[2] Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "house of cook".[4][5]


This Persian dish has its roots in ancient times, with some accounts tracing it to the Sasanian Empire from the 3rd to the 7th century AD.[citation needed] Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment.[citation needed]

Aush plays a prominent role in Iranian celebrations and gatherings, with variations like Aush Reshteh taking center stage during Nowruz, the Persian New Year.[6]


Aush is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken.[4][5][7][8][9] Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), yogurt, onions, oil, meat, garlic, and spices, such as salt, pepper, turmeric, saffron, etc.

Aush can be considered a full meal or a first course.[5] Aush can often be bought in Persian stores canned,[10] as dried mixes or frozen.

Regional variation

Afghan cuisine

The Afghan soup is usually made with noodles and different vegetables in a tomato-based broth.[11][12][13] The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with chaka (yogurt sauce), fried garlic, and dried/crushed mint leaves.

Iranian cuisine

There are more than 50 types of thick soup (āsh) in Iranian cooking, ash reshteh being one of the more popular types; using reshteh.[4] Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (yogurt stew), ash-e sak (spinach stew), ash-e torsh (beet/pickle stew), and aush-e-shalqham (turnips stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.[4][5] In Jewish Iranian cuisine, aush is not typically served with dairy or yogurt.[2]

See also


  1. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6. Ash, origin : Persia
  2. ^ a b c d Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6.
  3. ^ "Aush | Pakistan Atlas".
  4. ^ a b c d "Ash-Reshteh (Persian New Years Noodle Soup) Recipe". Follow Me Foodie. Retrieved 2016-03-26.
  5. ^ a b c d "Āsh 'eh Anar, Pomegranate soup". Fig & Quince. Archived from the original on 2020-09-21. Retrieved 2016-03-26.
  6. ^ "What is Aush? (Meaning, History, Varieties of Persian Aush)". Retrieved 2023-11-19.
  7. ^ Starkey, Joanne (1990-08-05). "DINING OUT; A New Taste (Afghani) in Huntington". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  8. ^ Cook, Karla (2012-12-14). "A Review of Afghan Kabob Fusion, in Franklin Park". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  9. ^ Julian, Sheryl (October 8, 2018). "Regional food from every corner of Iran celebrated in a new cookbook". The Boston Globe. Archived from the original on 2018-10-08. Retrieved 2021-11-02.
  10. ^ "Persian barley soup". Retrieved 2016-03-25.
  11. ^ "Aush Vegetable Soup". Washington Post. 2014-12-14. Retrieved 2017-05-31.
  12. ^ Scholem, Richard Jay (1996-09-29). "Afghan Restaurant Offers Exotica for Frugal". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  13. ^ Starkey, Joanne (2012-05-18). "A Review of Choopan Grill, in Hicksville". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.